‘Vegan Recipes’ Category

  1. Fettuccine Alfredo with Sun Dried Tomatoes & Veggies

    May 31, 2013 by Radha

    Fettuccine Alfredo with Sun-Dried Tomatoes & Veggies

    Makes: 4 servingsServing size: 1 1/2  cupYield: 6 cups

    Start to Finish 15 mins
    Ingredients

    • 8ounces  dried fettuccine
    • 1/2cup  dried tomatoes (not oil-packed), chopped
    • 4tablespoons  butter
    • 1tablespoon  olive oil
    • 4ounces  fresh asparagus spears, trimmed
    • 4ounces  fresh Brussels sprouts, trimmed and quartered
    • 1 1/2cups  fresh broccoli florets
    • 8fresh mushrooms, sliced
    • 2tablespoons  all-purpose flour
    • 1 1/4cups  milk
    • 1/2cup  finely shredded Parmesan cheese
    • 1 1/4cups  milk
    • 1/2cup  finely shredded Parmesan cheese
    • 2teaspoons  finely shredded lemon peel

    Directions

    1.Cook pasta according to package directions, adding dried tomatoes the last 2 minutes of cooking. Drain and return to saucepan; keep warm.

    2.Meanwhile, in a large skillet heat 1 tablespoon of the butter and olive oil over medium heat. Add asparagus, Brussels sprouts, broccoli, and mushrooms. Cook over medium heat for 8 minutes or until vegetables are tender. Remove vegetables from skillet; set aside.

    3.In same skillet melt remaining butter over medium heat. Stir in flour. Cook and stir 1 minute. Stir in milk. Cook and stir until thickened and bubbly. Stir in Parmesan cheese. Gently stir in pasta and vegetables. Stir in additional milk to reach desired consistency. Sprinkle with lemon peel and additional shredded Parmesan cheese. Makes 4 (1-1/2 cup) servings.


  2. Marble Cake (Eggless)

    May 30, 2013 by Radha

    An equally delicious cake without eggs.

    Preparation Time: 
    Cooking Time: 
    Serves 8.

    Ingredients

    140 gms plain flour (maida)
    2 tsp levelled, baking powder
    1/2 tsp baking soda
    1/2 tin (200 grams) condensed milk
    60 ml melted margarine or butter
    1 tsp vanilla essence
    1 tbsp cocoa powder
    2 tsp powdered sugar for soaking
    Chocolate Butter Cream/ Icing
    grated chocolate and cherries for decoration

     

    Method

    1. Sieve the flour, baking powder and soda bi-carb together.
    2. Mix the condensed milk, flour, melted margarine, vanilla essence and 1/2 teacup of water.
    3. Divide the mixture into 2 parts.
    4. In one part, add the cocoa and mix well.
    5. Grease and dust a 175 mm. (7″) diameter ring mould tin.
    6. Put 1 tablespoon of each mixture alternatively in the tin.
    7. Make another layer over the first, but this time put the cocoa mixture on the white mixture and vice versa.
    8. Bake in hot oven at 400°F for 25 minutes.
    9. Cool the cake.
    10. Dissolve the powder sugar in 1/2 teacup of water and soak the cake thoroughly with this syrup.
    11. Cover with chocolate butter icing.
    12. Decorate with grated chocolate and cherries and serve.

  3. Mount Pleasant Cake ( Eggless Desserts Recipe)

    May 29, 2013 by Radha

    Chocolate and coffee are a superb combination, sure to pep up every diner’s spirits. In the mount pleasant cake, a chocolate sponge is sandwiched with rum-flavoured apples and topped with a piping of whipped cream and coffee. Walnut praline is applied on the sides of the cake to give a nice crunchy feel. Although praline takes a bit of time to make, you can make it in advance and store… but it cannot be avoided as it is a very important ingredient for this dessert.

    Preparation Time: 
    Cooking Time: 
    Makes 6 wedges

    Ingredients

    eggless chocolate sponge cake (175 mm (7”) )

    For The Filling
    2 cups peeled and roughly chopped apples
    1/2 tsp cinnamon (dalchini) powder
    4 tbsp sugar
    2 tbsp rum (optional)

    To Be Mixed Into A Soaking Syrup
    3 tbsp sugar
    1 cup warm water

    For The Topping
    2 cups beaten whipped cream
    1 tsp coffee powder
    1/2 cup walnut praline

     

    Method
    For the filling

    1. Combine the apples, cinnamon powder, sugar and 2 tbsp of water in a broad non-stick pan and cook on a medium flame for 8 to 10 minutes, while stirring continuously.
    2. Add the rum and mix well. Remove from the flame and keep aside to cool.

    How to proceed

    1. Cool and slice the sponge cake horizontally into 2 equal layers.
    2. Soak the bottom layer of the sponge cake with ½ the soaking syrup.
    3. Spread the filling evenly on the soaked layer of the cake using a palate knife.
    4. Place the top layer of the sponge cake over it and soak it with the remaining soaking syrup.
    5. Spread 1½ cups of whipped cream evenly on top and at the sides of the cake using a palate knife.
    6. Combine the remaining ½ cup of whipped cream and coffee powder in a bowl and fold gently. Pipe out a shell border on the circumference of the cake and at the base of the cake.
    7. Sprinkle the walnut praline on the sides of the cake and refrigerate for 30 minutes or till the whipped cream sets.
    8. Cut into 6 equal wedges and serve chilled.

  4. Strawberry Mousse Cake ( Eggless Desserts Recipe)

    May 28, 2013 by Radha

    Strawberry is gifted with a flavour that is exquisite and cheery at the same time, making it a favourite of all classes of people, be it the choosy connoisseurs or the dashing youngsters! in this strawberry mousse cake, vanilla sponge cake is sandwiched with a filling of whipped cream, strawberries and white chocolate. The entire cake is covered with whipped cream to give a rich, creamy texture, and garnished with chocolate triangles and sliced strawberries to give a classy look.

    Setting Time:  3 hours.
    Preparation Time: 
    Cooking Time: 
    Makes 6 wedges

    Method
    For the filling

    1. Combine the strawberries and ½ tbsp of sugar in a bowl and mix well. Keep aside.
    2. Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds.
    3. Remove from the microwave and mix well until no lumps remain. Strain the mixture using a sieve.
    4. Add the vanilla essence, strawberry-sugar mixture, lemon juice and red colour and fold gently.
    5. Add the remaining 1 tbsp of sugar and beaten whipped cream and fold gently. Keep aside.

    How to proceed

    1. Cool and slice the sponge cake horizontally into 2 equal layers.
    2. Soak the bottom layer of the sponge cake with ½ the soaking syrup.
    3. Spread all the filling evenly on the soaked layer of the cake using a palate knife.
    4. Place the top layer of the sponge cake over it and soak it with the remaining soaking syrup.
    5. Spread the beaten whipped cream evenly on the top and the sides of the cake using a palate knife.
    6. Refrigerate for 2 to 3 hours or till the filling sets.
    7. Garnish with the chocolate triangles on the sides of the cake and place the strawberries along the circumference of the cake followed by a few chocolate chips and place the strawberry fan in the centre of the cake as shown in the image.
    8. Cut into 6 equal wedges and serve chilled.

    Handy tip:

    1. You can also melt the chocolate-milk mixture on a double boiler.

  5. Eggless Vanilla Cake Using Condensed Milk ( Cakes and Pastries)

    May 28, 2013 by Radha

    Many a vegetarian loses out on the pleasure of pastries and western desserts because of the presence of egg in those recipes. Here is a way out for them… a way into the world of cakes!

    Preparation Time: 
    Baking Time: 25 mins
    Baking Temperature:  200 °C (400°F)
    Makes 1 cake

    Method

    1. Sieve the flour, baking powder and soda bi-carb together. Keep aside.
    2. Combine the condensed milk, melted butter, vanilla essence and 75 ml. Of water and beat well. Keep aside.
    3. Add the sieved flour mixture and mix gently with help of a spatula. The batter should be of dropping consistency.
    4. Pour the batter into a greased and dusted 175 mm. (7”) diameter tin.
    5. Bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Then reduce the temperature to and bake at 150° c (300°f) for another 15 minutes.
    6. The cake is ready when it leaves the sides of the tin and is springy to touch.
    7. When ready, remove from the oven and leave aside for 1 minute. Invert the tin over a rack and tap sharply to unmould the cake.
    8. Keep aside to cool and use as required.

  6. Shepu Sweet Idlis

    September 19, 2012 by Radha

    Ingredients

    2 cups raw rice (chawal) , soaked for 4 hours and drained
    1/4 cup freshly grated coconut
    1/2 cup thick rice (chawal) flakes , washed and drained
    1/2 cup buttermilk
    1/2 cup crushed jaggery (gur)
    1/2 cup finely chopped dill (shepu / suva bhaji) leaves
    salt to taste
    1 tsp fruit salt
    1 tsp oil for greasing

    Method

    1. Combine the rice and coconut together and blend in a mixer to a thick smooth batter, adding a little water if required. Keep aside.
    2. Combine the rice flakes and buttermilk in another bowl and keep aside for 10 minutes.
    3. Add the jaggery to the rice flakes and blend in a mixer to a smooth paste.
    4. Combine the rice batter, rice flake paste, dill leaves and salt together in a bowl and mix well. (check the consistency and add a little water only if required so as to get a thick batter).
    5. Just before serving, add the fruit salt to the batter and sprinkle a little water over it. When the fruit salt starts bubbling, mix gently.
    6. Spoon out the batter into greased idli moulds and steam for 8 to 10 minutes.
    7. Serve hot.

  7. Corn Parathas

    September 19, 2012 by Radha

    By Tarla Dalal-

    Ingredients

    1/2 cup whole wheat flour (gehun ka atta)
    1/4 cup coarsely crushed sweet corn kernels
    1/4 cup finely chopped spinach (palak)
    1/4 tsp finely chopped green chillies
    salt to taste
    1/4 tsp oil for kneading
    5 tsp grated mozzrella cheese
    1 tbsp oil for cooking

    Method

    1. Combine the wheat flour, corn, spinach, green chillies and salt in a bowl and knead to a soft, smooth dough using water as required. Keep aside for 5 minutes.
    2. Knead again using oil and keep aside under a wet muslin cloth.
    3. Divide the dough into 10 equal portions and roll each into 100 mm (4“) thin rotis using little flour.
    4. Place a roti on a flat surface, sprinkle 1 tsp of cheese and spread it evenly.
    5. Cover with another roti and press lightly.
    6. Heat a non-stick pan and cook each paratha using little oil till brown spots appear on both the sides.
    7. Repeat with the remaining ingredients to make 4 more parathas.
    8. Serve immediately.

  8. Broken Wheat Upma

    September 18, 2012 by Radha

    By Tarla Dalal

    Ingredients

    1/4 cup broken wheat (dalia)
    1 onion, chopped
    1 green chilli, chopped
    1/4 cup green peas
    1/4 cup carrot cubes
    1 tbsp oil
    salt to taste

    For the garnish
    2 tbsp chopped coriander (dhania)

    Method

    1. Clean and wash the broken wheat thoroughly. Blanch it in 2 cups of hot water for 4 minutes. Drain and keep aside.
    2. Heat the oil in a pressure cooker. Add the onion and green chilli and saute till the onion turns translucent .
    3. Add the peas, carrots, broken wheat and salt and saute for 3 to 4 minutes.
    4. Add 1 1/2 cups of water and pressure cook for 1 whistle.
    5. Garnish with the coriander and serve hot.

  9. Banana Walnut Pancakes

    September 18, 2012 by Radha

    By Tarla Dalal –

    Ingredients

    1 cup plain flour (maida)
    2 ripe banana ,mashed
    1/2 cup walnuts (akhrot), finely chopped
    3/4 cup milk
    4 tbsp castor sugar
    1/2 tsp vanilla essence
    1/2 tsp baking powder
    1 tbsp melted butterOther ingredients
    butter to cook
    honey or jam to serve

    Method

    1. Combine all the ingredients in a bowl and mix well to make a smooth batter, making sure that no lumps remain. Keep aside.
    2. Heat a non-stick pan, spread about 3 to 4 tablespoons (1/4 cup) of the batter to make a thick pancake of about 100 mm. (4″) diameter.
    3. Cook the pancake over a medium heat, using a little butter to cook both sides until golden brown.
    4. Repeat the same for the remaining batter to make about 8 pancakes.
    5. Serve hot with honey or jam.

  10. Paneer fried rice

    April 16, 2012 by Radha

    By : Dhivya Karthik
    Category : North Indian lunches, Paneer
    Servings : 4
    Time Taken : 30-45 mins

    Ingredients:
    3 cups cooked Basmati Rice
    1-1/2 cups (about 200 gms) Paneer, cubed
    1 Onion, sliced
    1 Bell Pepper, julienned
    1 Celery, thinly sliced into matchsticks
    3 Spring Onions, sliced – whites and greens separated
    1 Carrot, julienned
    1/2 tbsp Butter
    1 tsp Sesame Oil
    1 tbsp Soy Sauce
    Salt and Pepper to taste
    Few Sprigs Cilantro to garnish

    Method

    1. Cube paneer, place in a bowl and pour some boiling water on top – enough to cover the paneer.
    2. Let it sit for about 30 seconds or so and drain the water – maked the paneer soft but it also gets rid of impurities, if any.
    3. Don`t soak for long otherwise the paneer will get mushy.
    4. Make sure to keep all the chopped vegetables and sauce nearby.
    5. From here on, since the cooking is on high heat, everything needs to go in quick.
    6. Delay will cause the food to burn.
    7. Heat a wok medium – high heat and when hot, add butter and oil.
    8. Drop the paneer and saute it for 1 min or so.
    9. Stir it occasionally until you see it browned/golden.
    10. It is enough even if it`s only one side.
    11. Increase the heat to a little less than high and drop the onion along with the paneer.
    12. Keep stirring for 10-15 seconds and then add the carrots, bell pepper, celery and onion whites.
    13. Stir until you find the vegetables softening lightly.
    14. The vegetables should still be crisp.
    15. Next add the soy sauce and keep stirring until the sauce is well combined.
    16. Next add the rice.
    17. Stir to combine.
    18. Taste to see if it needs salt and adjust accordingly. Add pepper.
    19. Remove from heat, sprinkle with spring onion greens and cilantro.
    20. Simple and easy Indo Chinese fare ready for lunch or dinner.